Salmon with Savory Blueberry Compote

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Trust me. This recipe makes sense. It sounds crazy, but a savory fruity compote with fish is not far-fetched. This is not the first time I’ve topped salmon with something savory. Check out this Peach Jalapeno Salmon here.

Salmon Blueberry Compote

This blueberry compote is made with pears, shallots, a dash of cinnamon, a touch of rosemary, and is like a savory fruit jam. It pairs perfectly with this grilled salmon, and I’ve also used it for savory meatballs.

Why You Need this Recipe for a Savory Blueberry Compote

You need this recipe for salmon with a savory blueberry compote, because if you’re like me, you need a new way to bring salmon to the table. We eat a lot of salmon and I like to change my recipe up depending on the season. This is a perfect summer approach.

Salmon Blueberry Compote
Salmon Blueberry Compote


  • Salmon
  • Blueberries
  • Shallots
  • Pear
  • Cinnamon
  • Rosemary Sprig
Salmon Blueberry Pear Compote

More Salmon Dishes from Spinach Tiger

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Salmon Blueberry Pear Shallot Compote
Salmon Blueberry Compote
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Salmon with Blueberry Compote

Prep Time15 minutes
Cook Time10 minutes
Salmon Time10 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian
Keyword: blueberry compote, salmon
Servings: 4
Author: Angela Roberts


Savory Blueberry Compote

  • 2 tablespoons unsalted butter
  • 1 medium pear peeled, cored, finely chopped
  • 1/4 cup finely chopped shallots
  • 1/4 cup blueberries
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar or Swerve for sugar free
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon extra virgin olive oil


  • 4 salmon filets


Compote Instructions

  • Heat 2 tablespoons butter in medium pan. Add shallots, pear and blueberries until cooked through about one minute.
  • Add white vinegar, sweetener, cinnamon, dash salt. Bring to boil, reduce heat to low, continue to cook for about 6-8 minutes, and mash to make a compote consistency.

Salmon Instructions

  • Preheat oven to 350 degrees F. (180 C).
  • Dry salmon with paper towels. Take out of fridge 30 minutes in advance if you have the time. Season with salt and pepper.
  • Add a small amount of oil to a pre-heated frying pan.
  • Add salmon steaks skin side down, and cook on medium for 4-5 minutes. Salmon should easily release to turn over.
  • Place pan in oven for another 3-4 minutes.
  • Serve with compote.

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